Pour 1 cup of cold juice into a medium bowl. Sprinkle both envelopes of gelatin evenly over the surface so it does not clump. Let it sit for 5 minutes. It is ready when it looks thick and wrinkly, like applesauce.

Heat 1 cup of juice in a small saucepan over medium heat, or microwave it for about 90 seconds. You want it steaming hot, not boiling. Pour it over the bloomed gelatin and whisk for 2 minutes. Dip a spoon in: if you see no grains on the back, it is fully dissolved. Stir in the honey and lemon juice.

Stir in the remaining 2 cups of cold juice. Taste it now. The mixture should taste a touch sweeter than you want, because freezing dulls sweetness. Skim off any foam with a spoon for clearer pops. The mixture should feel lukewarm or cool before it goes into the molds.

Drop a few pieces of diced fruit into each mold if you are using them. Pour in the juice mixture, leaving about ¼ inch at the top for expansion. A pitcher or a measuring cup with a spout makes this much less messy. Snap on the lids and sticks, or cover with foil and push the sticks through after 1 hour, once the pops are slushy enough to hold them upright.

Freeze for at least 5 hours, until the pops are solid with no soft center. Run the outside of the mold under warm water for 10 to 15 seconds. Pull gently on the stick. If it resists, give it another few seconds of warm water instead of tugging. Lori's Tip: Fresh or frozen pineapple, kiwi, mango, papaya, and ginger contain enzymes that break down gelatin, so the pops may stay mushy. Use canned versions of those fruits or juice that has been heated, and your pops will set properly.